Pancit Batil Patung

Pancit Batil Patung is the signature noodle dish of Tuguegarao, Cagayan. Fresh miki noodles cook in rich beef stock, then get topped with sautéed minced beef, pork liver, vegetables, a poached egg, and chopped lechon carajay.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, filipino pancit, one-pot, pancit batil patung, Savory

Servings: people

Calories: 881kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Cooking pot For simmering the beef bones into stock.
1 Wide pan or wok Wide enough to hold the noodles on one side and the toppings on the other.
1 Cheesecloth and kitchen twine Holds the celery, carrot, and onion so the stock stays clear.
1 Small saucepan For finishing the batil with the egg.

Ingredients

6 oz minced beef
12 oz fresh miki noodles
3 to 4 oz pork liver sliced
1 piece red onion medium, cubed
1 1/2 cups mung bean sprouts
3/4 cup green onions chopped
1 cup cabbage shredded
1 cup carrot julienned
3 tablespoons soy sauce
1 piece egg
1/4 teaspoon ground black pepper
6 oz lechon carajay chopped
3 tablespoons cooking oil

For the Batil

1 lb beef bones with meat
1 piece beef bouillon
1 piece egg
6 to 8 cups water
1 stalk celery chopped
1 piece carrot medium, cubed
1 piece onion small, cubed

US Customary - Metric

Instructions

Bring the water to a boil in a cooking pot. Add the beef bones and boil for 5 minutes.
6 to 8 cups water, 1 lb beef bones with meat
Place the chopped celery, carrot, and onion in a piece of cheesecloth and tie it securely with kitchen twine. Add the bundle to the pot.
1 stalk celery, 1 piece carrot, 1 piece onion
Add the beef bouillon. Reduce the heat to low and continue cooking for 45 minutes, or until the beef is tender. Add more water as needed. Set the stock aside once done.
1 piece beef bouillon
Heat the cooking oil in a wide pan or wok. Sauté the red onion until it softens.
3 tablespoons cooking oil, 1 piece red onion
Add the minced beef. Sauté for 3 to 5 minutes.
6 oz minced beef
Add the sliced pork liver. Continue sautéing for 3 minutes.
3 to 4 oz pork liver
Add the mung bean sprouts, green onions, cabbage, and carrots. Sauté for another 2 to 3 minutes.
1 1/2 cups mung bean sprouts, 3/4 cup green onions, 1 cup cabbage, 1 cup carrot
Pour 4 to 5 cups of the beef stock into the pan. Bring it to a boil.
Push the meat and vegetables to one side of the pan. Place the miki noodles on the other side and toss them as they cook. Add the soy sauce and ground black pepper. Cook for 2 to 3 minutes.
12 oz fresh miki noodles, 3 tablespoons soy sauce, 1/4 teaspoon ground black pepper
Push the noodles to one side to make space in the broth. Crack one egg and gently slide it into the broth. Poach until cooked, then remove the egg and set it aside.
1 piece egg
Remove the noodles from the pan and arrange them on a serving plate.
Scoop the remaining stock from the pan into a small saucepan. Turn off the heat, then transfer the cooked meat and vegetables to a clean plate. Set them aside.
Bring the stock in the saucepan to a boil. Crack the remaining egg into the stock and stir quickly. Continue cooking while stirring for 1 to 2 minutes, or until the egg forms thin strands throughout the broth. Transfer the batil to a bowl.
1 piece egg
Place the poached egg over the miki noodles. Add the sautéed meat and vegetables, then top with the chopped lechon carajay.
6 oz lechon carajay
Serve the Pancit Batil Patung with the bowl of batil on the side, along with a dip made with chopped onion, soy sauce, and vinegar. Share and enjoy!

Video

Notes

Stock volume – Keep the pot at a gentle simmer and top up with hot water so you finish with at least 6 cups of stock. The recipe uses 4 to 5 cups for the noodles and the rest becomes the batil.

Miki noodles – Fresh miki from the wet market or the refrigerated section of an Asian grocery gives the thick, chewy bite this dish is known for. Rinse them under running water and drain well before they go into the pan.

Egg strands – Crack the egg into the batil while it is at a rolling boil and stir in one direction. That is what gives you the fine strands floating in the soup.

Make ahead – The beef stock holds for 3 days in the refrigerator and 2 months in the freezer. Having it ready brings the cooking time down to about 20 minutes on the day you serve it.

Serving – Plate each order individually and pour the batil into small bowls right before it reaches the table so the soup stays hot.

Nutrition